Alter
10Jahre
Farbe
Ursprungsland Spanien
Geschmack
und Aroma
Mischung
50%
50%
Flüssigkeit
Mehl
Weitere
Perla
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I have worked with doughs for a long period of time when I decided to use the sourdough to try something different.
Charakteristische Eigenschaften
The starter works really well by using the fridge as well as out of it. The daily activation lasts around 3 hours. This type of Barbilla wheat is really good because it has a 15% of protein. Thank to this protein we can obtain very slowly fermentation getting fantastic results0
Geschmack und Aroma
Rezept
Zutaten für den Starter
- 50% Water
- 50% Flour
Zutaten für die Auffrischung
1
I feed it daily and it is in the fridge at 6 degrees
Aufarbeitung
1
50 % flour
50 % water
Bran, flour, from Barbilla. Wheat.
50% Water
50% Flour
Ergebnis
Doughnuts
I had a family recipe and I changed the yeast percentage by th sourdough.
